Shrimp Aglio Olio from the grill

This recipe for grilled prawns with garlic, chili and parsley marinade is very simple and super tasty.
Use large shrimp so you can grill them longer and achieve maximum caramelization.
It is best served with the Aglio Olio dipping sauce below and a good sourdough bread. Or serve the prawns with spaghetti and pour the fine oil from the pan over the dish, a little Parmigiano Reggiano and you're done.

Ingredients for 4 people:
20 large raw shrimp
2 tbsp Aglio Olio spice mix from Epic Spice
2 teaspoons sea salt
1 tablespoon lemon peel
4 tablespoons olive oil

Aglio Olio dipping sauce:
100g Greek yogurt
100g mayonnaise
1.5 tbsp Aglio Olio spice mix from Epic Spice

Preparation:
Mix the olive oil, Aglio Olio spice mix, salt and lemon zest in a large bowl. Let stand for 5 minutes.
Add the shrimp to the bowl and mix well until the shrimp are evenly coated with the spices and oil. Let rest in the fridge for 10 minutes.
While the shrimp are resting, mix all the ingredients for the dipping sauce in a bowl. Stir and leave to rest in the fridge.
Heat a cast-iron griddle or skillet over an open fire, on the stovetop, or in the grill. Place the shrimp in the pan or on the griddle. Grill until the shrimp are bright pink and opaque and the exterior begins to caramelize, 2 to 3 minutes on each side. Serve with lemon wedges, dipping sauce, and sliced ​​grilled sourdough bread.

Johannes from the Great Taste Team wishes you good luck and lots of enjoyment!